Roasted Butternut Squash with Spinach and Dried Cranberries


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A fabulous fall dish that will make your taste buds dance.

16 oz. butternut squash

10 garlic cloves

2 tbsp olive oil

1/2 c. dried cranberries

16 oz. baby spinach

Salt and pepper

You can either purchase the butternut squash already cut up or you can cut it up yourself. Personally I buy it already cut up.

Toss the butternut squash with the 10 cloves garlic and 2 tbsp of olive oil until well coated. Place on aluminum tray in a single layer. Season with salt and pepper. Roast in the oven on 350F for about 35-40 minutes until butternut squash is tender.

Place baby spinach in a large bowl and pour the hot butternut squash and garlic over the spinach. Let the heat from the butternut squash soften the spinach. Add the 1/2c. of dried cranberries. Mix all together.

Serve immediately.

Enjoy both hot and cold!